Spinach, Ricotta and Tomato Quiche
Description
This beautiful vegetarian dish is the perfect meal for breakfast, lunch, brunch or even dinner. It's easy to make and so delicious.
Ingredients
refrigerated dough for a 9 in., deep dish pie crust
7 large eggs, beaten
2 c. chopped fresh baby spinach, 1 1/2 oz.
2/3 c. skim milk
6 T. freshly grated Parmesan cheese
3 T. fresh basil, chopped
1/4 t. kosher salt
1/2 c. part skim Ricotta
1/3 c. part skim shredded Mozzarella
3/4 c. halved grape or cherry tomatoes
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees F. Move a rack to a middle position.
Roll dough out on a well-floured work surface until dough is about 11 - 12-inches in diameter. Transfer to a 9-inch metal or glass pie dish. Press it firmly into the bottom and sides of the pie plate. Trim off any excess, leaving about 1/2-inch overhanging. Fold/crimp the overhanging dough. Prick bottom with tines of a fork.
Bake 10 - 15 minutes, until par-baked.
Meanwhile, in a large bowl, combine eggs with spinach, milk, 2 T. Parmesan cheese, basil and salt; stir well.
Pour into the par-baked pie crust.
In a small bowl, combine Ricotta and Mozzarella with remaining Parmesan.
Dollop the Ricotta all around on top; place tomatoes around the cheese.
Place aluminum foil on the edges of the crust to prevent edges from burning.
Place quiche on a cookie sheet. Bake on the middle oven rack for 50 - 55 minutes, or until top is browned and a knife inserted in center comes out clean.
Let cool a little before serving.
8 servings.